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    Peaches Stuffed with Amaretti

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    Peaches Stuffed with Amaretti

    Italian peaches are at their best this month. Turn them into a really special dessert with this simple recipe. Serve warm with a generous helping of mascarpone.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    • 4 ripe peaches
    • 50g butter, softened
    • 50g caster sugar
    • 1 egg yolk
    • 75g amaretti biscuits
    • Juice of 2 oranges
    • 2 tbsp Disaronno Originale Amaretto liqueur (optional)


    1. Preheat the oven to 180°C, gas mark 4. Butter a shallow, ovenproof dish that is large enough to take the halved peaches in one layer. Halve and stone the peaches and set in the dish, cut side up.
    2. Beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg yolk. Crumble the biscuits between your fingers into the bowl, then stir well.
    3. Spoon a little amaretti mixture into the cavity of each peach half. Pour the orange juice and the liqueur, if using, around the peaches. Bake for 30-35 minutes, until the peaches are tender. Cool for 15 minutes before serving. Serve at room temperature with some mascarpone.

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    Cook's tips

    Grate a little of the zest from the oranges and stir into a 250g tub mascarpone to serve with the peaches. Nectarines can be used instead of peaches if you prefer.


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    4 stars